Creamy Cauliflower Soup

 Yield: About 4–6 servings

Prep time: 15 minutes
Cook time: 25–30 minutes

Ingredients

• 1 medium head cauliflower, broken into florets

• 1 medium carrot, shredded

• ¼ cup chopped celery

• 1 medium leek, cleaned and chopped

• 2½ cups water

• 2 teaspoons chicken bouillon (or 1 vegetable bouillon cube)

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• ¾ teaspoon salt

• ⅛ teaspoon pepper

• 2 cups 2% milk

• 1 cup shredded cheddar cheese

• ½ to 1 teaspoon hot pepper sauce (adjust to taste)

Instructions

1. Prepare the broth – In a large pot, combine the water and chicken bouillon (or vegetable bouillon cube). Bring to a simmer, stirring to dissolve the bouillon.

2. Cook the vegetables – Add the cauliflower florets, shredded carrot, chopped celery, and chopped leek to the broth. Bring to a gentle boil, then reduce heat, cover, and simmer for about 10–15 minutes, or until the cauliflower is tender.

3. Make the roux – While the vegetables cook, melt the butter in a separate small saucepan over medium heat. Whisk in the flour, salt, and pepper. Cook for 1–2 minutes, stirring constantly, until the mixture is bubbly and lightly golden.

4. Thicken the soup – Gradually whisk the milk into the roux. Continue whisking until the mixture thickens and becomes smooth (about 3–5 minutes).

5. Combine – Pour the milk mixture into the pot with the cooked vegetables and broth. Stir well to combine.

6. Add cheese and hot sauce – Reduce heat to low. Stir in the shredded cheddar cheese until completely melted. Add the hot pepper sauce (start with ½ teaspoon, then taste and add more if desired).

7. Finish and serve – For a smoother texture, use an immersion blender to purée the soup to your liking (or leave it chunky). Taste and adjust seasoning if needed. Serve warm, optionally topped with extra cheese or fresh herbs.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.